This week we welcome one of my most favourite vegetables – Asparagus!
We have some coming up in our gardens at the school now. It’s quite the process.
- 1st you grow the seed for 1 year
- Then you replant in the garden bed for 2 years
- Then you get your 1st shoots!
- Then you have white asparagus, same as adobe but everything is done in the dark! We can talk about it if we have time.
So next time you pick up a bunch of asparagus please spare a thought for the time that goes into growing it.
Snapper, almond butter and asparagus crisps
(makes 6 tarts)
- 6 snapper fillets
- 1 tbsp curry powder
- 2 sheets ready-made puff pastry, cut into 8-10cm circles
- ¼ cup almond butter or almond paste
- 2 bunches of asparagus
- 4 Tbsp oil
- Salt & freshly ground black pepper
- ½ cup crumbly feta
- ½ cup roasted almonds, crushed
- 2 handfuls of coriander leaves
- 2 handfuls of rocket leaves
Preheat oven to 180*C. Place the puff pastry discs between two sheets of baking paper, between two baking trays and bake for 10-12 minutes. Once baked and cooled slightly, spread with the almond butter.
Cut or break the asparagus into small lengths and blanch in boiling salted water for 10 seconds, Drain, then toss in 2 Tbsp oil and season with salt and pepper. Chargrill the asparagus on a hot BBQ, or in a chargrill pan.
Clean the pan and reheat, season the snapper fillets with the curry powder, salt, cracked pepper and remaining oil.
Place fish into a hot frypan and cook on one side for 4 minutes before turning for further 4 minutes or until cooked.
In a bowl, combine the asparagus, feta, almonds, mint and coriander. Arrange on top of the pastry.